No Nuts Granola Recipe

granola

 

{disclaimer! by using the term ‘no nuts’ I really mean, no tree nuts. See all the options in the recipe below to make sure you only include what’s good for you!}

If I was stuck somewhere and only had one thing to eat (have you played that game lately?) I would really hope it would be all of this granola. Well, and yogurt (you should make that too! recipe here). Anyway, I love this stuff and eat it probably too many times a day, it is also one of my favorite foods to gift. I have an allergy to several common tree nuts, so buying store bought versions is pretty much out – maybe you’re in the same boat, or just want to try it, so I thought I would share the recipe here!

This recipe is based on the original from Simply In Season, a lovely book. This will make enough for two half-gallon jars (which lasts my granola loving self about a week…)

No Nuts Granola:

6 C Large Flake Oats (do not use quick oats)

2 C Whole Wheat Flour (I have also used spelt flour in a pinch and coconut flour, which made the granola drier/finer but was delicious)

1 tbsp each of Cinnamon and Ginger

optional 2 – 3 tsbp Cocoa Powder, if you want it a slight bit chocolatey…

*mix dry ingredients together and add:

1/2 C Oil (I use melted coconut oil, but any vegetable oil will work. If using olive oil, I would suggest combining it with another oil so that the taste is not overwhelming)

1/2 C Melted Honey

optional 1/4 C Peanut Butter or Nut Butter (if you are making a nutty version)

1/4 – 1/2 C each of Raisins, Pumpkin Seeds, Sunflower Seeds, Hemp Seeds, Cacao Nibs (a bit of an acquired taste, but now I can’t imagine it without them), and any chopped up dried fruit that you fancy.

*mix together and add about 1/4 C milk as you stir. When combined the mixture should be evenly wet and clumpy.

*Spread the mixture in a large pan and bake at 330 – stirring  (important!) and decreasing the temperature by 10 degrees every 15 minutes for an hour. Let it dry and cool completely before storing.

Enjoy!

granola (1)

Simple Homemade Yogurt

yogurt

Now, this isn’t a food blog. Obviously. But I love yogurt, like almost as much as I love tiny plush animals. I wanted to share this recipe/tutorial that was given to me by my sister in law this summer – I had forgotten all about making yogurt until we stayed with them on our holidays. I used to make a more complicated recipe and after it failed a few times in a row I gave up. But we eat a lot of yogurt and just the amount of plastic containers accumulating was getting to me. The recipe is from Kitchen Stewardship (tutorial in the link), though it is likely a well known method for making yogurt that you could find other places. Here is the condensed version, to make it seem as easy as it is:

:: choose jars to use and sterilize them (I use jars from Adams Peanut Butter because they are big!)

:: put milk in the jars and set them into a large pot of water, bring it to boiling. Sterilize a candy thermometer and put it in one of the jars. The temperature should reach 185 degrees

:: take the jars out and leave them cool on the counter for about 1.5 hours. The temperature should drop until it is between 100-110 degrees. When it gets there, gently stir in your starter yogurt, 2-3 Tbsp per jar

:: put lids on the jars and set them in an insulated cooler. I fill it partway with warm water instead of the towel method. Wait about 6-8 hours, then take out and put in the fridge. The end. Once it’s cool, stir it up and eat!

I love doing this when I have other things in the kitchen on the go. Like making bread, it actually involves very little effort, but it’s over the better part of a day. Also, I know that it is good to use fresh starter yogurt every once in a while, but I have had continued success using the last bit of yogurt from my previous batch. Try it!

Favorite Food Blogs

foodblogs

{images via Raspberri Cupcakes & Minimalist Baker}

I find that if I am spending a lot of my creative energy in one place (ahem, boolah baguette…), then I have a hard time also being creative in some other areas. Cooking especially falls by the wayside. Now that my major sale for this Spring in complete, I am looking forward to eating some good food again, and even more, I’m excited to put in the time to make it. I thought I would share a few of my favorite food blogs for some inspiration…

* Mel’s Kitchen Cafe – I have turned to this blog a lot for great recipes, and I love how the recipes are laid out and easy to find. My favorites include the Vanilla Bean White Chocolate Mousse Cheesecake (which I have made several variations of, all delicious), and the San Francisco Chops (because I love recipes for the slow cooker). Also, the Sweet and Spicy Pork Tenderlion is amazing. I never wanted much to do with cooking different cuts of pork, but I really feel like this blog is a great resource for the how-to.

*Raspberri Cupcakes – This is my favorite for desserts. They are all so interesting and the photography is lovely – Even if I never make a single recipe, I want to eat everything she makes.

*Mint Green Apron – I had the pleasure of meeting Michelle, who runs this blog, this past summer. Besides the fact that she is the nicest person ever, her food blog is full of healthy, delicious looking recipes. I like that she talks about her life and how the recipes came to her. I’m excited to try these cookies!

*Minimalist Baker – I love their philosophy and simple approach to recipes and cooking. And c’mon, best food styling around!

 

Did you make it through that very linky list? Happy cooking and baking!